RITIKA NARULA

Choco Chunk Cookies (Whole Wheat, non refined sugar)

AuthorRitika NarulaCategory, , DifficultyBeginner

Crispy Rich Choco Chunk Cookies with Whole Wheat flour and non refined sugar

Hi everyone! I am back to blogging after taking a loooong maternity break ! Lots have happened in this past one year. From developing food aversions to baked goodies in the first trimester of preganncy to getting my liking back post delivery. It has been a roller coaster ride at all the levels. More about it in the later posts :)))

Well i have been blessed with a healthy baby boy and now i have best of both the worlds. A caring, sensitive daughter and a naughty and cute son. I cannot be more grateful to God! But with two kids around comes more responsibility. Sleepless nights full of feedings for the little one to packing lunch boxes for the elder one and completing other household chores during the day, my hands are full.

We shifted to the 'Queen of hills' in the middle of pregnancy . Here baking is in the air! Therefore after my confinement phase was over, i started trying out recipes - old and new. Some worked but most of them flopped as they needed to be adjusted with the high altitude requirements. 

One set of recipes that worked fairly well are cookies ! Thankfully! With minor modifications I am able to recreate most of my recipes. One such recipe which became staple at home with all the guests is Choco Chip Cookie due to its wide appeal. 

I already have two choco chip cookie recipes in my kitty and on one a you tube video is also there. The link to which is as below:-

But i love to modify and improve upon my recipes so i modified my earlier recipe by changing quantity of  a few ingredients to make it more 'bakery' style while retaining its health quotient. Methodology , however, remains the same. Since it was not easy to procure choco chips from the town , i switched to Amul Chocolate which is readily available over here.

 

The result was decadent , rich and bakery style Cookie which everyone loved. The ingredients used are simple and available in the kitchen. As with my all other bakes, these are whole wheat / aata and made with bura shakar or khandsari sugar making them better than their store bought counterparts. Now enough of description lets move on to the recipe.

 

Yields14 Servings
Prep Time20 minsCook Time17 minsTotal Time37 mins

 

 60 g Butter (used Amul salted Butter)
 90 g or 1/2 cup Khandsari sugar(powdered)
 12 g 1 tbsp brown sugar (optional-see notes)
 105 or 3/4 cup plus 2 tbsp Whole Wheat Flour or Aata
 ½ tsp baking soda
 ¼ tsp baking powder
 13 g or 1 tbsp curd
 1 tsp vanilla extract or any other essence of choice
  tsp salt if using unsalted butter
 50 g Chopped Chocolate (dark or milk or combination of both)

1

Take room temperature softened( not melted) butter in a bowl and add in khandsari sugar and brown sugar in it.

2

Using a whisk or wooden ladle, beat the sugar with butter till it is light and fluffly. This process is called creaming.

3

Add in vanilla extract or any other essence of choice and beat again.

4

Mix in curd with the creamed butter and keep aside.

5

In another bowl, take whole wheat flour, baking powder , baking soda and mix well using a spoon.

6

Now combine dry ingredients in creamed butter mixture in batches of three.

7

Add in choco chunks (leaving about a tbsp for use later on the top of cookie) and bring the dough together without kneading.

8

Form a dough ball. Cover and refrigerate for 1 hour or keep in freezer for 15 minutes.

9

Preheat oven at 170 degree Celsius with both rods on or convection mode. (I used Convection mode)

10

Line a baking tray with parchment paper.

11

Take dough out of refrigerator / freezer and form small balls of the dough. Keep balls on the baking tray lined with parchment paper.

12

Place 2 to 3 chunks of chocolate on top of each ball and flatten them a bit . MAke sure there is space in between the cookies as they would spread on baking.

13

Place in the medium rack in a preheated oven at 170 degree C and bake for 15 minutes. ( Mine took 17 minutes to bake).

14

Take out the tray of cookies after they are done. Let these cool a bit on the tray for a while and then transfer on a wire rack for complete cooling.

15

Once cooled, Check for crispiness . if you find them to be soft in the middle bake for additional 5 minutes . In case they are perfectly crisp then store them in air tight container.

 

Ingredients

 60 g Butter (used Amul salted Butter)
 90 g or 1/2 cup Khandsari sugar(powdered)
 12 g 1 tbsp brown sugar (optional-see notes)
 105 or 3/4 cup plus 2 tbsp Whole Wheat Flour or Aata
 ½ tsp baking soda
 ¼ tsp baking powder
 13 g or 1 tbsp curd
 1 tsp vanilla extract or any other essence of choice
  tsp salt if using unsalted butter
 50 g Chopped Chocolate (dark or milk or combination of both)

Directions

1

Take room temperature softened( not melted) butter in a bowl and add in khandsari sugar and brown sugar in it.

2

Using a whisk or wooden ladle, beat the sugar with butter till it is light and fluffly. This process is called creaming.

3

Add in vanilla extract or any other essence of choice and beat again.

4

Mix in curd with the creamed butter and keep aside.

5

In another bowl, take whole wheat flour, baking powder , baking soda and mix well using a spoon.

6

Now combine dry ingredients in creamed butter mixture in batches of three.

7

Add in choco chunks (leaving about a tbsp for use later on the top of cookie) and bring the dough together without kneading.

8

Form a dough ball. Cover and refrigerate for 1 hour or keep in freezer for 15 minutes.

9

Preheat oven at 170 degree Celsius with both rods on or convection mode. (I used Convection mode)

10

Line a baking tray with parchment paper.

11

Take dough out of refrigerator / freezer and form small balls of the dough. Keep balls on the baking tray lined with parchment paper.

12

Place 2 to 3 chunks of chocolate on top of each ball and flatten them a bit . MAke sure there is space in between the cookies as they would spread on baking.

13

Place in the medium rack in a preheated oven at 170 degree C and bake for 15 minutes. ( Mine took 17 minutes to bake).

14

Take out the tray of cookies after they are done. Let these cool a bit on the tray for a while and then transfer on a wire rack for complete cooling.

15

Once cooled, Check for crispiness . if you find them to be soft in the middle bake for additional 5 minutes . In case they are perfectly crisp then store them in air tight container.

Choco Chunk Cookies (Whole Wheat, non refined sugar)

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